Break out of the triangle
Instead of designing with a triangle in mind, I consider prep, cook, and wet "zones" that can be integrated into any kitchen design.
The approach I suggest is to think of the functional spaces in your kitchen as three zones - the prep zone, where cutting, chopping, and kneading occur; the cook zone, which is centered on the cooktop or range; and the wet zone, where the main sink is located. Each should be 4 ft. to 8 ft. in length and about 26 in. deep.
The original kitchen triangle.
Breaking out of the triangle with the three zones - cook, wet, and prep.
Photo by: Martha Garstang Hill